Danrich Beef Jerky

something a friend and I came up with you might enjoy. prep time may vary and does not include time to marinade.

• Ready In: 6 hrs 45 mins
• Serves: 1-20
• Yields: 1 LBS of jerky

Ingredients

• 2  lbs  of lean rump roast (or any beef you like.)
• 1⁄3 cup Worcestershire sauce
• 1  cup soy sauce
• 2⁄3 cup dark brown sugar
• 1  bottle  liquid, smoke. (4oz., calgin)
• 2  tablespoons  cajun seasoning
• 2  tablespoons  jalapeno seasoning salt
• 2  tablespoons  chicken soup base
• 2  tablespoons  powdered salt
• 2  tablespoons black pepper
• 3  tablespoons garlic, powder. (or 6 cloves of fresh.)
• 3  tablespoons onions, powder. (or 1 large or 2 small fresh.)
• 2  cups water

Directions

1. If you can have your butcher at the meat counter slice your meat as thin as he can or at least 1/4 inches thick. If this is not possible do your best to get the meat as thin as you safely can just be careful not to cut yourself.
2. Put everything except the meat and the liquid smoke in a large sauce pan and bring to a boil this is your brine.
3. Turn off the burner as soon as the brine comes to a boil and remove from heat.
4. Let the brine cool for an hour. go have a drink or something.
5. When the brine is cooled to room temperature stir it a few times to make sure everything is dissolved.
6. Put your meat in 2 different gallon sized bags(whatever kind you got.).
7. Divide brine into both bags and seal them good so there are no leaks.
8. Shake the bags 1 at a time just enough to get the meat and brine working well together.
9. Put the bags in the refrigerator for 24-36 hours fliping every 4-8 hours.
10. Dehyrate for 6-12 hours if your useing a dehydrator. if your not your guess is as good as any on how long its going to take.